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1776-1800 - Colonial American Smokehouse Cooks and Barbecue Practitioners
Smoked ham has been a staple in American meat preservation since the Revolutionary period, combining curing and smoking to enhance flavor and shelf life. This recipe reflects traditional barbecue and smokehouse methods from late 18th century America, a time when preserving meats was vital for sustenance and celebration.
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Difficulty
Medium
Prep time
24 hours (curing)
Cook time
6 hours (smoking)
Total time
30 hours
Servings
10-12 servings
Region
Virginia and Upper South country-ham smokehouses
Era introduced
1776-1800
Introduced by
Colonial American Smokehouse Cooks and Barbecue Practitioners
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During the Revolutionary era, Americans relied heavily on preserved meats such as smoked ham for long-term food security and festive meals. The process involved curing with salt and sugar mixtures and slow smoking over hardwoods, producing a savory, fragrant ham integral to early American barbecues and communal celebrations.
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